Three Ingredient Protein Pancakes

Posted on November 24, 2015

Here’s Zoe’s version of my pancake recipe! I love when people get creative and alter a recipe they like into a recipe they LOVE!

This post is coming a little late because I was in such a hurry to make these that I didn’t write down the measurements I used and just had a chance to go back and remake it. It’s from a few weeks ago before Halloween and I had just been Halloween costume shopping all day with no luck, I was starving sitting in my car and I saw Andreea’s post about her banana protein pancake recipe. That sounded sooooo good. I was so excited to get home and make them and then when I got home I realized I didn’t have banana. Dang. I decided to try to make them a little differently from hers and they turned out pretty well so I thought I would share my recipe too. When I cook I don’t really follow a recipe and kinda just use what’s fresh, in season, or already at my house that needs using up. It sounds weird, kinda like all my other recipes, but I promise it’s good.

You’ll need only three ingredients for the batter!
3 large eggs
2 tablespoons of chia
2 tablespoons of the protein powder of your choice

Any type of protein powder will work, but I think a banana flavor that goes best in these pancakes. I’m using ISO-100 Whey Protein Isolate. The plant based ones are a little better for you in my opinion, but they don’t taste as good as whey. Vega is a good plant based one. Their packaging looks pretty good in the cabinet too.

Some optional ingredients:
a dash of cinnamon
two tablespoons chopped walnuts

I usually whisk the two eggs together and then add the chia and whisk some more so the chia can absorb some of the egg. While it sits for a minute, start heating a large pan with a little bit of coconut oil so it doesn’t stick. Coconut oil is one of my favorite things ever. I cook with it, put it in my hair, on my face. It’s a cure-all in my opinion! Next step is to add the protein and mix it more so there are no big protein powder chunks left. The consistency should be thick like pancake batter, so when you pour, it doesn’t spread out too thin like a crepe. It’s harder to flip when they are too thin and they don’t come out as pretty. I’m not one to measure a lot of things when I’m cooking so just use your judgement. If it’s too runny add some chia and if it’s too thick add more egg or even a splash of milk or almond milk if you just need a little.

Pour the batter in the pan like a pancake and let it cook till the edges start to turn light brown and then flip it. As you finish cooking them make a pile on a plate and keep the plate in the microwave with a paper towel over it to keep them warm.

Put a little maple syrup or agave on top and enjoy with a tall glass of almond milk!